Effect of beeswax on pigment changes and sugar accumulation in tomato fruits

Abstract

The effect of beeswax was assessed on two varieties of tomato (Anja and Ansal). Mature-green tomato fruits were selected. These were from Namulonge, NaCRRI and Kabanyolo, MUARIK. The harvested tomatoes were selected for size, colour and freedom from blemishes and defects and transported in polythene bags to Namulonge, NaCRRI nutritional laboratory. Tap water was used to wash the fruits for the removal of dusts, then dried in the air. Beeswax was obtained from the Laboratory. Waxing was applied in a thin layer by rolling fruits‟ surface inside the molten Beeswax and then stored under ambient temperature. The two different varieties of tomato fruits were distributed within the two treatments in a Randomized complete block design (RCBD). Each block was composed of a single different variety with control and beeswax treatments. These made four treatment combinations, V1C, V1W, V2C and V2W, were V1-Anja variety, V2-Ansal variety-control treatment and W-Beeswax treatment. The tomatoes were stored on trays for 15 days in a cold room. Analysis of variance (ANOVA) on data was done using GenStat Fourteenth Edition software at significant level of P≤0.05. The results showed that beeswax coating significantly maintained the quality, reduced the rate of chlorophyll degradation, delayed ripening for improving shelf life and reduced sugar accumulation rate in tomato fruits. The level of significance was more in Ansal variety(V2) than Anja(V1) variety. The beeswax significantly decreased peel colour (24%,12%), reduced TSS (19%,25%) with significant reflection on weight loss and pH, for Anja and Ansal varieties respectively, compared to the control at the end of storage. Tomato varieties that react best to waxed treatment is to be preferably selected in case of waxing depending on their purpose.